The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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gprice157's picture

Not Sourdough

November 25, 2008 - 1:09pm -- gprice157

Been playing at baking for eons; some successes, mostly less than spectacular results. Got into trying sourdough with sourdough starters after picking up a book in San Francisco airport featuring sour dough tales from the goldrush days, along with a packet of "starter." Sounded like such a great idea to try and take a stand for living free of commercial products including "expensive" yeasts. Only down side besides the frequent disasters, was handling the "gloppy" dough, so invested in a "bread machine." Less sticky hands, but little improvement in the end product.

Sergio's picture

Reviving Sourdough Starters

April 20, 2008 - 3:26am -- Sergio

Last year, before graduating and moving away from Berkeley, I collected two sourdough starters from bakeries that I loved and had special significance for me during my years there. I abided by the instructions for feeding and kept them alive for a few months, but after moving again, I had all but abandoned them in the back of the fridge (I believe they were last fed in late May 07). As expected, both seem to have the greyish appearance and a pool of liquid.

JMonkey's picture

Moving a starter 3,161 miles away

July 10, 2007 - 9:37am -- JMonkey

I think I've got a plan that will work, but wanted to run it by the gurus here before I act on it. I've come to love my 3 home-brewed starters very much (a whole wheat, a whole rye and a whole spelt), and would be really put out if I lost them in a cross-country move.

Here's the situation: I'm moving from Watertown, MA to Corvallis, OR on July 28. My wife will be flying out with our 3-year-old, but she'll be staying in a hotel until my father and I arrive sometime on Aug. 1 (probably very late) with the beds and the rest of our earthly belongings.

The plan:

edh's picture

Lilacs, sourdough, and chlorine

May 27, 2007 - 10:21am -- edh

Hi all,

Browndog; I loved your blog entry of lilacs etc! We must be about 2 weeks behind everyone else; the lilacs are still just the tiniest buds here.

On a bread-ier note, some one wrote in a while ago asking if using the water from a Britta filter would be ok for a sourdough starter. I don't remember who it was, but if you're reading this, NO!

CountryBoy's picture

Floyd in SF

May 23, 2007 - 5:45pm -- CountryBoy

Floyd, I looked for your message but can't find it now so herewith in anycase. I asked my wife who was a lab technician about your experiment and she says yes to your experiment.  The air we breathe is not pure oxygen but a soup which is a mixture of a whole lot of different stuff including bacteria and chemicals, etc..  That soup is what helps make big redwoods out there in CA and other types of trees here in NYS with me and mountaindog.

smudge's picture

Moving home stress?

April 20, 2007 - 7:05am -- smudge

I tend to keep my starters in the same jars for around 4 - 6 weeks or so (refreshingly weekly, and living in the fridge). I transplant them to nice clean, sterilised jars when things start to look a bit unhealthy - but I find that they take a little while to get over the shock of moving home and aren't as lively the first week or two. Has anyone else found this? Should I be using a clean jar every time I refresh?

 

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